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Prawn Katsu Bagels with Nori Wasabi Butter

Prawn Katsu Bagels with Nori Wasabi Butter

Get creative with your bagels and try this delicious crispy prawn addition.

Prawn Katsu Bagels with Nori Wasabi Butter

Makes 4

4 bagels
8 extra large kings prawns (or use 12), peeled, deveined and butterflied
1/2 cup seasoned plain flour
2 eggs, lightly beaten
1 cup panko crumbs
1 tablespoon black sesame seeds
oil to deep fry
1 curly oak lettuce, or use butter lettuce
Japanese mayonnaise, to serve

Whipped Wasabi nori butter:
125g butter, softened
3 teaspoons wasabi paste
2 teaspoons light soy sauce
1 nori sheet, chopped

Preheat grill to med-high heat. Place split opened bagels onto tray and lightly toast them. Keep warm.

Lightly coat the prawns in flour, then dip into egg and combined panko and sesame seeds. Place onto a tray in a single layer and chill in fridge for at least 15 minutes, this will help the crumbs adhere when you fry them.

Meanwhile, make wasabi nori butter. Place butter, wasabi, soy into a small bowl, using a electric hand beater, whip until creamy. Stir in nori.

To cook prawns, heat a saucepan 1/3 full with oil. Heat to 180C. Cook prawns in batches for 1-2 minutes at a time, or until golden brown and crisp . Drain on paper towel.

To assemble bagel, spread wasabi nori butter on base, top with lettuce, prawns, drizzle with mayonnaise.

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